Bisquick Sausage Cheddar Muffins

If your mornings need a savory boost or you are hosting a brunch, Bisquick Muffins are a simple solution with big flavor. They come out fluffy with a golden crust and the combination of sausage and cheese always brings everyone to the table fast. These muffins have saved my family more rushed mornings than I can count and they freeze beautifully for grab and go breakfasts all week.

When I first tossed Bisquick and sausage together it was for a last minute school potluck. Now whenever the scent hits the air my kids know these little savory bites are on the way and race to the kitchen.

Ingredients

• Breakfast sausage: look for a good quality roll with no fillers as it adds savory flavor as the centerpiece of the muffin
• Eggs: choose large fresh eggs to hold everything together and provide protein
• Sharp cheddar cheese: shred from a block for best melt and sharper taste choose aged cheddar for extra complexity
• Bisquick baking mix: a pantry staple that fluffs and binds the muffins together pro tip check for fresh baking mix with no clumping

Instructions

Preheat the Oven:

Turn on your oven to 350 degrees Fahrenheit which is 175 degrees Celsius and grease a standard 12 cup muffin tin well this prevents sticking and gives a crisped edge

Cook the Sausage:

Break up the sausage into a heated skillet set to medium high and cook it through stirring constantly for even browning the sausage should be crumbly and no longer pink for the best flavor then drain off all fat and cool a few minutes

Mix the Muffin Batter:

In a large bowl beat the eggs lightly for even texture then add in the shredded cheese the cooled sausage and Bisquick mix use a sturdy spoon to combine until you have a thick but scoopable batter

Fill the Muffin Pan:

Scoop the mixture into the greased muffin cups filling each about three quarters full for a nice muffin shape try not to overfill or you will lose the rounded tops

Bake the Muffins:

Bake in the center of your hot oven for eighteen to twenty minutes until the tops are golden brown and a toothpick can be inserted and come out mostly clean

Cool and Serve:

Let the muffins rest for five minutes in the pan so they set before running a butter knife around the edges and lifting them out serve warm for best flavor

Shredding cheddar by hand for these muffins is my favorite kitchen moment because it fills the kitchen with a nutty aroma. I still remember my youngest proudly learning to crack eggs for this recipe and announcing himself the Muffin Master.

Storage Tips

Let muffins cool completely and store in an airtight container in the fridge for up to four days. For quick snacks wrap individually in foil and reheat in the toaster oven or microwave for about twenty seconds. If you plan to freeze place on a baking sheet until firm then transfer to a freezer bag and keep for up to two months. These muffins come back to life easily with a short warm up in the oven.

Make It Work with What You Have

Swap out the sausage for crumbled bacon or cooked chopped ham for a different flavor twist. Any melty cheese will work Italian blend mozzarella or pepper jack all add personality so use your favorite or clear out the cheese drawer. If you need a gluten free version try a gluten free baking mix instead of Bisquick and make sure your sausage is safe.

Serving Suggestions

These muffins are a satisfying breakfast by themselves but I love to serve them with a quick fruit salad or some crisp apple slices. They also pair well with hot sauce or a side of salsa for an extra kick. For brunch add roasted potatoes or a veggie frittata and you have a crowd pleasing spread.

Bisquick Muffins in Food History

Bisquick has been a trusted kitchen staple for nearly a century making fresh baked goods possible anywhere. The mix was invented in the 1930s for train cooks who needed to work fast giving home cooks freedom to whip up everything from pancakes to muffins. Recipes like this blend pantry convenience with a homemade touch a true slice of American cooking history.

Adjust for Any Season

Use maple sausage or add a pinch of cinnamon for fall muffins. Fold in roasted red peppers for a colorful summer version. Add a spoon of chopped chives for a springtime savoriness.

Key Recipe Notes

Always drain the sausage completely to avoid greasy muffins. Do not overfill the cups or muffins may stick together. Let muffins cool five minutes before removing for clean edges.

Bisquick Muffins are easy, craveable, and flexible for any occasion. Make a double batch and your future self will thank you all week long.

Recipe FAQs

→ Can I substitute other meats for sausage?

Yes, cooked bacon or diced ham can be used instead of sausage for a different flavor profile.

→ Is it possible to use a different cheese?

Absolutely! Try mozzarella, Monterey Jack, or Swiss to experiment with taste and texture.

→ How do I keep the muffins moist?

Avoid overbaking, and store the muffins in an airtight container to maintain their softness.

→ Can these be prepared ahead of time?

Yes, bake and cool them fully, then refrigerate or freeze. Warm before serving for best results.

→ What serving suggestions pair well?

They go great with fresh fruit, yogurt, or a simple side salad for a balanced meal.